Roasted pepper salad with garlic oil (Salada de pimentos assados)

1. Roast the whole peppers in the oven at 230 °C (or over a gas flame or grill) for 25-30 minutes, turning a few times, until the skins are blackened and blistered all over.

2. Put the hot peppers in a bowl, cover and let them steam for 10 minutes so the skins come off easily.

3. Peel off the skins and remove the cores and stalks (don't use water, it washes away the flavour), and tear the flesh into long strips; keep the juices that run out.

4. Thinly slice the garlic and mix with the olive oil, wine vinegar, oregano, salt and pepper, adding the pepper juices too.

5. Spread the pepper strips on a plate and drizzle with the garlic dressing.

6. Leave to marinate at room temperature for at least 30 minutes and serve with fried fish, grilled sardines or meat.

Tip: The peppers' own juices give the dressing its best flavour – don't throw them away; covered with oil it keeps in the fridge for 3-4 days.